2 Cups Any Broth or choice - you can use water too
1 Tbsp Shredded Cheese - you can skip or add more
2 Tbsp Light Oil
1 Big Bay Leaf
3-4 Whole Black Pepper
1 Cinnamon Stick
Salt - as per taste
Chili flakes - optional
Heat oil in a large pot or pan.
Add all the spices and stir.
Now add chopped onions and sauté for a minute.
Add garlic, celery, carrot, sauté and close the lid. Let cook on low heat for 5 minutes (stir in 2 minutes).
After 5 minutes, the spices and veggies would have cooked well, absorbing all the water and flavors.
Add tomatoes and cook for another 3 minutes on low heat.
Now add the black eye peas, broth/water and cover cook for 10 minutes (stir in 2 minutes).
After 10 minutes, the veggies and peas would have cooked together giving the dish an amazing smell.
Add chilies, cheese, cilantro and some chopped tomatoes. Stir evenly and transfer to individual bowls.
* If using raw peas, cook as per package. (Usually cooks 1 cup peas in 2 cups water until 3 whistles in pressure cooker or about 15-20 minutes in an open pot) If using canned peas, rinse and strain or if using frozen peas, thaw as per package directions.